Ingredients Jump to Instructions ↓

  1. 2 Tablespoons butter

  2. 1 red onion, finely chopped

  3. 1 cup cashews, chopped

  4. 1 cup pineapple chunks, drained

  5. 2 garlic cloves, minced

  6. 4 gold potatoes, peeled and diced

  7. 2 cups strong vegetable broth

  8. 1/2 cup bourbon whiskey

  9. 5 fluid ounces half and half cream Kosher salt and freshly ground black pepper to taste

  10. 1 Tablespoon cornstarch blended with

  11. 2 teaspoons water

  12. 1 teaspoon salt

  13. 1 teaspoon black pepper

  14. 1 Tablespoon chopped parsley for garnish

Instructions Jump to Ingredients ↑

  1. Preparation: Melt butter in a skillet over medium-low heat. Add red onions and toss to coat. Gently saute onions until soft, about 3 minutes, stirring often. Add garlic and saute 2 additional minutes. Place onions and garlic in a blender or food processor along with cashews . Process until smooth. Pour cashew puree into a large, deep saucepan. Add pineapple , gold potatoes , vegetable broth, bourbon , cream, salt, and pepper. Bring to a boil, reduce heat to medium, and simmer for 15 minutes until potatoes are tender. Add cornstarch to the soup , stirring constantly, until thickened. Sprinkle each serving with chopped parsley and serve hot with garlic bread. Yield: 4 servings


Send feedback